14th
Beet Vinaigrette Homage, Avec Carrots
Finally amassed the right ingredients to rip off pay homage to the East Side Show Room’s spring salad. I bought my beets from outside the farm, but anyone who’s part of a CSA in Central Texas knows this can always be reprised. The beet vinaigrette/blue cheese combo is an old standby that the carrots help to update.
Ingredients:
Dressing:
- 1 medium-large fresh beet, trimmed and scrubbed
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Salad:
- Salad greens of your choice
- Roasted Carrots
- Nuts (walnuts or almonds are good)
- 1 oz blue cheese (Texan if you can) per serving
How to:
Wrap beet in foil and bake at 400° for 35 minutes or until tender; cool 15 minutes, then slip off the skin if desired (although not necessary to do so).
In a food processor or blender, process beet, olive oil, vinegar, salt, and pepper in a until smooth, stopping to scrape down sides.
You can pour the mixture through a wire-mesh strainer into a bowl, discarding the solids, but I chose to shake my salad ingredients (minus the carrots) with the still-thick dressing in a covered plastic container to good effect. Then I plated with the carrots relaxing on top.
Adapted from Southern Living, photo from Berroco Design Studio.
